How To Cook
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Cheesy Pumpkin Gnocchi
A warming Pumpkin Gnocchi dish, perfect for a winters evening.
600g Pasta Vera Pumpkin Gnocchi
1 tablespoon Olive oil
3 cloves Garlic – finely chopped
1 small onion – finely chopped
1 cup vegetable or chicken stock
1 cup cream
1 cup cheese of your choice
Salt and pepper
Grated nutmeg (optional)
Parmesan and sage to serve
Pan fry the onion in an oven proof casserole or pan. Add garlic and cook 1-2 minutes.
Add stock and simmer, then add cream and gnocchi until warmed through.
Stir through the spinach and cover with cheese.
Add nutmeg and salt and pepper to taste.
Transfer to oven at 180c and cook until golden and bubbly.
: Parmesan & Sage
Pansotti in Parmesan Cream Sauce, topped with crispy Enoki mushrooms
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